Turkey or Chicken Tetrazzini

Total time: 50 minutes
    A classic dish, very popular in the '60's, it can be made with turkey, chicken or tuna.  The sherry gives it the signature flavor.

 Ingredients:

• 3 cups cooked chicken or turkey  substitute 2 chicken breasts, boneless, skinless, or 12oz turkey cutlets
• 4oz (120gr) mushrooms
• 3 shallots
• 1/2 cup (2oz, 60gr) shredded cheese
• 2 tbs butter
• 2 tbs flour
• 3/4 cup (6oz, 180ml) milk
• 3/4 cup (6oz, 180ml) chicken stock
• 1/4 cup (2oz, 60ml) dry sherry
• 1/3 cup (3oz, 90gr) Greek or plain yogurt
• 2 tsp oil
• 4oz  (120gr) linguini, fettuccini, spaghetti... about 1" diameter (2.5cm)

 Instructions:

• Cook pasta according to package directions.  When done, drain.
• While pasta cooks: 
• Trim and slice mushrooms. 
• Roughly chop shallots. 
• Heat oil in large skillet.  Add mushrooms, shallots and sauté until tender and starting to brown. 
• Add chicken and heat through. 
• Melt butter in a small saucepan. Add flour and cook, stirring, 1 minute.
• Slowly add milk, stirring constantly, until hot and thick.
• Add stock, sherry, and heat until just starting to bubble, stirring occasionally.
• Stir in yogurt and remove from heat.
• To finish:
• Add 1/3rd sauce to drained pasta, mix well to coat and put in baking dish, making a bit of a 'well' in the center. 
• Add 1/3 sauce to chicken and mushrooms, mix well and spoon onto the pasta, leaving an inch (2.5cm) border around the edge. 
• Sprinkle the cheese over the chicken and mushrooms, cover with foil and bake, (400F, 200C) for 15 minutes. 
• Uncover and bake 10 minutes longer.
• Reheat remaining 1/3 sauce
• Serve Tetrazzini, remaining sauce on side.

Note:  If using raw meat, cut into small pieces and sauté in 2 tsp oil.  Remove to a plate. Then proceed with recipe.